Contributed by
Published on

Enjoy this paleo, grain free cake for breakfast with your morning coffee, or as an after dinner dessert. The consistency is perfectly moist and dense - similar to a denser version of pumpkin pie. If you don't have lentil flour, grind dry lentils in a blender or food processor to make your own.

Nutrition types:

Apple cinnamon maple syrup lentil flax paleo coffee cake

Coconut oil
2
tbsp
Apple
1
large
Lentil flour
2/3
cup
Ground flaxseed
2
tbsp
Salt
1/4
tsp
Cinnamon
1
tbsp
Water
1
cup
Maple syrup
2
tbsp
Preheat oven to 350 degrees.
Place 
2 tbsp Coconut oil
In a 9x9 inch baking dish and put in oven​ while it preheats.
Peel and core the 
1 large Apple
and chop into chunks. ​
In a blender or food processor, combine the liquified coconut oil and half of the apple chunks, as well as the
2/3 cup Lentil flour
2 tbsp Ground flaxseed
1/4 tsp Salt
1 tbsp Cinnamon
1 cup Water
2 tbsp Maple syrup
​blend just until apple chunks are broken up.
Grease the 9x9 inch baking dish (it should be somewhat greased from the coconut oil) and pour in batter.
Bake for 40 minutes, or until cake begins to pull away from edges and top springs back when lightly pressed.
apple-cinnamon-lentil-flax-coffee-cake